Traditional brewing technology fermenter structure

Traditional brewing technology fermenter structure pit depth is usually about 1m, width is 2~5m, in the shape of a long strip, the four walls of the pit to do waterproof treatment.

This method has enough space to carry out operations, low technical requirements, simple and easy to implement. However, the open fermentation environment, such as temperature, humidity and other factors are very easy to be disturbed because of human influence. In addition, the material turnover of stacked fermentation, such as loading and unloading, handling, turning materials, etc., need to be carried out completely by manpower, the labor intensity of workers is very great, easy to bring the outside bacteria into the workshop, and these unfavorable factors on the quality of the finished product has a great impact.

Expanded Information:

Brewing notes:

1, grain: choose clean and sanitary, to meet the four no standard: no impurities, no mold, no pollution, no insect.

2, the wine song: to be stored in a clean, dry, ventilated and cool place, each time after use to cover the bottle, sealed.

3. The whole fermentation room should be dry, ventilated and cool. The floor and walls should be clean and tidy. The floor should be swept normally.

4, it is recommended to mop the ground once after each stirring of wine spirits. Because there will inevitably be wine spirits in the mixing spilled out.

5, if there are some thermal insulation measures for heat preservation, such as a fireplace. Must ensure that the fermentation room does not affect the health, if it will affect that must be cleaned.